Directions
- Preheat your wood pellet smoker to 240°F // 115°C.
- Put your chicken wings in a large bowl with the GSP rub and toss the wings until covered.
- Place the wings on the grill, evenly spacing them.
- Smoke the wings until they reach an internal temperature of 170°F // 75°C with a meat probe. Remember if you’re looking, you ain’t cooking!
- When the internal temperature is achieved, remove the wings from your smoker. Leave to rest for 15-20 minutes.
- While wings are resting, preheat the oil in your fryer/dutch oven to 356°F // 180°C.
- Fry until golden brown for approximately 3-5 minutes. The skin should be nice and crispy!
- Remove from oil, place into a mixing bowl, and toss in BBQ sauce. Make sure you do this while they’re still hot.
- Leave wings for a few minutes so the sauce has a chance to set.
- Plate up! Drizzle wings with fresh ranch and a sprinkle of sage. Enjoy!
